Ingredients:

Tender edges of sulfur shelf ( Laetiporus sulphureus ) mushrooms sliced at an angle so as to form bacon-sized slices
Clarified Butter or vegetable oil
Salt & Pepper
A few drops of liquid smoke (available at most grocery stores)

Directions:

1. In large frypan, warm the butter or oil over a medium high heat
2. Lay the mushroom slices in a single layer, sprinkle with salt and pepper and allow them to release their liquid and crisp slightly, turning occasionally
3. Add one or two drops of liquid smoke to the pan.
4. Allow mushrooms to crisp to desired texture, transfer from pan to paper towels to drain